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I simply toss my almonds (or edamame) in olive oil, dry roast them (single layer) about an hour. Remove from oven, let cool (a little), Spray them with "PAM" (olive oil), place in zip lock bag and toss in wasabi powder. The spray olive oil ensures that most all of wasabi powder adheres to the nuts. Be careful though~~~ the "spicy-ness" will blow your head ...

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